Apply to the HCP

HCP Application

Application Form Questions
Aplicar al HCP
Inscrição para o HCP
Poser la candidature à l'HCP

HCP Protocols

HCP Protocols
HCP Protocols for Bean Submission
HCP Protocols for Lab Tests
Protocols for HCP Lab Liquor and Chocolate Preparation & Analysis
HCP Protocols for Lab Sampling, Storage, & Shipping
HCP Protocols for Tasting Panel
HCP Protocols for Field Site Visit
Use of the HCP Mark

HCP FAQS

Why Apply to the HCP?

Designation helps preserve your cacao for generations. You can also benefit from:

Evaluation from our internationally acclaimed Tasting Panel for a complete flavor analysis
On site sampling and rigorous USDA genetic testing
Widespread recognition and potential revenue increases through the use of the HCP designee logo

How to Apply:

The application link is at the end of this page, please review the following information in full prior to submitting your application.

DEADLINE FOR SUBMISSIONS
The HCP has a quarterly deadline for submissions. Bean submissions must be at the HCP Lab at Guittard on or before the 2nd Friday in January, April, July and October for review by the tasting panel that quarter.

Quarterly Deadlines for 2022

Friday, January 14, 2022
Friday, April 8, 2022
Friday, July 8, 2022
Friday, October 14, 2022

Quarterly Deadlines for 2023

Friday, January 13, 2023
Friday, April 14, 2023
Friday, July 14, 2023
Friday, October 13, 2023

COST OF SUBMISSION
There is no cost to apply for HCP Heirloom Designation.
If your beans are designated Heirloom

A fee of $1000 will be needed to cover the cost of completing the genetic analysis. Aside from the shipping of the beans to the FCIA, this fee is the only financial contribution Collaborators make to the HCP process. The HCP covers the rest from preparing and evaluating the beans to collecting the leaf samples on-site to the genetic testing by the USDA/ARS laboratory to the announcement of the designation.
If you are a farmer or small cooperative unable to afford the fee once Heirloom designation is made, we may have a few Bursary Sponsorships available. Interested in supporting a farmer’s submission? Learn more about becoming a Bursary sponsor

If the beans are NOT designated Heirloom

there is no cost and the Collaborator may submit again

DESIGNATION PROCESS
Please review the “How the HCP Works” page to familiarize yourself with the designation process.

SAMPLE APPLICATION
Sample application questions can be found here.

REQUIREMENTS
Bean Submission Requirements for the Tasting Panel and Genetic Evaluation
The HCP has created a very rigorous set of protocols for submitting and evaluating your beans and processing those beans into liquor and chocolate for our Tasting Panel. Here is an overview of the basic guidelines and procedures:

Collaborators must submit EIGHT (8) kilograms of cleaned and dried beans to the HCP for blind evaluation–from approximately 40-120 trees from a single farm or cooperative. Note: The HCP at the present time does not provide for the evaluation of a single tree. If 8kg are not available, the Collaborator must contact the HCP in advance of this application at info@hcpcacao.org.
The HCP does not specify fermentation or drying practices but does require that:
- Beans age SIX (6) weeks from the date drying is completed before being submitted to allow the flavor to equilibrate and the beans to be representative of commercial shipments. Date of end of drying must be indicated on the application and on bags of beans. NO fruit, fruit pulps, juices, spices, flavors, or any substance may be used to alter, enhance, add, or “spice up” the flavor of the beans during fermentation.

Storage be at ambient conditions, protected from excessive moisture or any possible off odors and avoiding exposure to any conditions that will cause re-wetting of the beans and resulting mold growth.
Bagged samples be stored in screened but breathable containers that will protect them from insect infestation. .
Beans be stored in a breathable bag such as new, clean, odor free burlap, jute, or new cotton. Regardless of the material, it should be smelled prior to its use to store the beans to ensure that it is free from any odor taint that would impart an off odor to the beans.
It is required that the Applicant retain a minimum of 5 kg of bean samples in these ideal storage conditions. This is an insurance against possible loss of sample during shipment.

IF THE BEANS ARE DESIGNATED HEIRLOOM BY THE TASTING PANEL, collaborators will need to submit specific data about their beans’ processing to the USDA and will also need to agree to follow a complete HCP Protocol for Preservation during a site visit for genetic sampling and data collection and confirmation by the USDA.

As a potential collaborator (i.e. applicant), please read the following program requirements very carefully. You must agree to them before you start the application process at the bottom of this page.

  Click here for a PDF of the protocols in English
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